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Total Time
1hr
Prep 30 mins
Cook 30 mins

A spin on chicken marsala...sort of. I don't like wine. In fact, I don't drink, so I just adapted a well-known recipe :P

Ingredients Nutrition

Directions

  1. Trim the fat from the breasts and remove the white tendons running through the tenderloins. Place each breast between sheets of wax paper and gently pound with a meat mallet until less than 1/4 inch thick. Dust the chicken with the flour until well coated on all sides. Sprinkle with salt and pepper.
  2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Use the tongs to add the chicken breasts in a single layer and saute for 3 to 4 minutes on each side, until firm. Remove to a serving platter and cover with aluminum foil to keep warm.
  3. Add the mushrooms to the skillet and saute until the mushrooms have given up their juice, about 8 minutes. Stir in the parsley. Season to taste witih salt and pepper. Remove from the heat and whisk in the butter, 1 T at a time.
  4. Pour the sauce over the chicken and serve immediately.